Try this Mushrooms and Chestnuts recipe, or contribute your own.
Suggest a better descriptionPrick shells and place chestnuts in cold water; boil 15 minutes. Drain and remove shells. Skin and quarter the nuts Heat butter in skillet and cook quartered mushrooms until lightly browned. Blend in flour; slowly add cream and seasoning. Add nuts. Heat thoroughly and garnish with chopped parsley. Serve with hot pone or with hot baked potatoes. Yield: 3 to 4 servings. From Amelias Shaker Recipes. In _The Shaker Cook Book: Not by Bread Alone_ by Caroline B. Piercy. New York: Crown Publishers, Inc., 1953. Pg. 156. Library of Congress Catalog Card Number 53-5248. Electronic format by Cathy Harned. Submitted By RHOMMEL
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Serving Size: 1 Batch (3485g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 5196 | ||
Calories from Fat: 4590 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 510g | 680 % | |
Saturated Fat 317.5g | 1588 % | |
Monounsaturated Fat 146.6g | ||
Polyunsanturated Fat 19.1g | ||
Cholesterol 1724.2mg | 531 % | |
Sodium 1177.4mg | 41 % | |
Potassium 3182.8mg | 84 % | |
Total Carbohydrate 109.1g | 32 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 107.5g | ||
Protein 70.8g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5196
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